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Mar 28, 2024
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CHEM 321 - Sensory Analysis of Fermented Products Instruction in the use of senses to analyze and describe fermented foods and beverages. Students will learn how to identify faults in products and correlate with productions. Particular emphasis will be placed on the individual sense-active chemicals, statistical analysis of sensory testing and the design of testing panels.
Cross-Listed with FERM 421
Credit 2 hrs Normal (A-F) May not be repeated for additional credit
Course Rotation: Winter
Prerequisites - CHEM 270 or CHEM 371 Other Restrictions - Restriction by Major - Restriction by Class - Undergraduate standing
Additional Information:
Keywords: Chemistry , fermentation Equivalent Courses: FERM 421 Updates: New Course 1/2019, effective Fall 2019
Summer 2024 Course Sections
Fall 2024 Course Sections
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